1. Parboil noodles as in "Parboiled Noodles #1/#2". Then refrigerate to chill (2 hours or more). 2. Heat oil in a deep 8-inch skillet. Add noodles, and with a spatula, press them firmly against the sides and bottom of the pan until they hold a round nest-like shape. Then cook to heat through, but do not brown. 3. Carefully transfer the nest to a heated serving platter and keep warm. Fill the nest with the "Lobster Topping for Noodle Nest" (see recipe) and serve at once. NOTE: Thin, medium or broad egg noodles can be used for this dish. If the noodles are not chilled first, shake them out to separate the strands. LOBSTER TOPPING: 1. Flake lobster meat. Slice mushrooms thin; also bamboo shoots and onion. 2. Blend comstarch, cold water and sesame oil to a paste. 3. Heat oil. Add salt, then onion, and stir-fry until translucent. Add mushrooms and bamboo shoots; stir-fry 1 minute more. 4. Add lobster, sherry and stock. Cook, covered, to heat through (about 1 minute). Then sprinkle with pepper. 5. Stir in cornstarch paste to thicken; pour mixture into noodle nest and serve. VARIATIONS: 1. Omit the sesame oil in step 2 and the pepper in step 4. Instead add to the cornstarch paste 2 teaspoons soy sauce, 1/2 teaspoon sugar and the pepper. 2. In step 3, add with the mushrooms and bamboo shoots, 1 cup bean sprouts, blanched. From
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 177 (37%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 97.4mg||30 %|
|Sodium 848.6mg||29 %|
|Potassium 582.8mg||15 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 47.3g|
|Protein 24.6g||35 %|
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Calories per serving: 481
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